Biopolymeric Films of Amphiphilic Derivatives of Chitosan: A Physicochemical Characterization and Antifungal Study

Anna Carolina Rodrigues Santos Alves,Aline Margarete Furuyama Lima,Marcio José Tiera,Vera Aparecida De Oliveira Tiera

doi:10.3390/ijms20174173

Anna Carolina Rodrigues Santos Alves, Aline Margarete Furuyama Lima + Show 2 more

Open Access

https://doi.org/10.3390/ijms20174173

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Abstract

The chemical modification of chitosan has been an active subject of research in order to improve the physicochemical and antifungal properties of chitosan-based films. The aim of this study was to evaluate the physiochemical and antifungal properties of films prepared with chitosan and its derivatives containing diethylaminoethyl (DEAE) and dodecyl groups (Dod). Chitosans and selected derivatives were synthesized and characterized, and their films blended with glycerol and sorbitol (5%, 10%, and 20%). They were studied by means of the evaluation of their mechanical, thermal, barrier, and antifungal properties. The collected data showed that molecular weight (Mw), degree of acetylation, and grafting with DEAE and Dod groups greatly affected the mechanical, thickness, color, and barrier properties, all of which could be tailored by the plasticizer percentage. The antifungal study against Aspergillus flavus, Alternaria alternata, Alternaria solani, and Penicillium expansum showed that the films containing DEAE and Dod groups exhibited higher antifungal activity than the non-modified chitosans. The mechanical properties of highly soluble films were improved by the plasticizers at percentages of 5% and 10%, indicating these derivatives as potential candidates for the coating of seeds, nuts and fruits of various crops.

Highlights

Food products are subject to fungal and bacterial contamination, causing undesirable reactions that impair taste, odor, color, and texture properties, resulting in products of low sensory quality that are inappropriate for consumption
Chitosan has the ability to form films that may be used to improve food quality and shelf life [4,5]. It can be used as an edible film for the protection of seeds [6] and fresh food products [7], and its carboxymethyl derivative marketed as Nutrasave® was recently launched as an innovative coating for fresh fruits [8]
The current study investigated the physicochemical and antifungal activity of films of chitosan modified with diethylaminoethyl and dodecyl groups

Summary

Introduction

Food products are subject to fungal and bacterial contamination, causing undesirable reactions that impair taste, odor, color, and texture properties, resulting in products of low sensory quality that are inappropriate for consumption. To enhance the safety and shelf life of ready-to-eat foods, synthetic additives have been widely used They have gradually lost market share due to health barriers and government concerns over the consequences for public health. In this regard, natural or semisynthetic additives for food preservation have been developed to prevent the growth of pathogens, assuring a differential in quality and supporting market expansion [2,3]. Chitosan has the ability to form films that may be used to improve food quality and shelf life [4,5] It can be used as an edible film for the protection of seeds [6] and fresh food products [7], and its carboxymethyl derivative marketed as Nutrasave® was recently launched as an innovative coating for fresh fruits [8]

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